Cofermentation of Acetic Acid Bacteria and <i>Pediococcus pentosaceus</i> JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar

Acetic acid bacteria and Pediococcus pentosaceus JS35 were used to optimize the acetic acid fermentation in rice vinegar processing. The results showed that the total acid content increased continuously with the fermentation. On the seventh day, the total acid content of each group ranged from 8.22 to 8.54 g/100 mL, and the acetic acid fermentation was complete. Compared to the control group, the total flavonoid content of cofermentation group (AAB:JS35 = 1:2) was increased by 1.62 times, the contents of lactic acid and citric acid were increased by 5.92 and 1.66 times, respectively, and the content of acetoin was increased by 2.78 times. The content of esters was also increased with the cofermentation. After another 7 days of sample sealing, rice vinegar was tested by sensory evaluation. The results showed that the rice vinegar prepared by cofermentation had a softer and sweeter taste. In summary, the cofermentation of acetic acid bacteria and Pediococcus pentosaceus JS35 enhanced flavor and active compounds content in rice vinegar.